Plum Chutney

Name: Plum Chutney
Ingredients: 2 1/2 - 3 lbs dark firm-ripe plums, cut in half, pitted, and then quartered (Santa Rosas); 1/2 cup golden raisin; 1 piece fresh ginger, peeled and grated (2-inch piece); 1 medium white onion, chopped; 1 jalapeno, seeded and slivered; 1 1/2 cups sugar; 3/4 cup cider vinegar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 1/2 teaspoon curry powder, preferably Madras; 1 pinch salt; 1/4 teaspoon cayenne pepper (or to taste); 2 tablespoons minced crystallized ginger

13 ingredients

8 steps

Ingredients

2 1/2 - 3 lbs dark firm-ripe plums, cut in half, pitted, and then quartered (Santa Rosas)
1/2 cup golden raisin
1 piece fresh ginger, peeled and grated (2-inch piece)
1 medium white onion, chopped
1 jalapeno, seeded and slivered
1 1/2 cups sugar
3/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon curry powder, preferably Madras
1 pinch salt
1/4 teaspoon cayenne pepper (or to taste)
2 tablespoons minced crystallized ginger

Directions

1

Combine the first 12 ingredients in a slow cooker.
2

Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
3

Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
4

Stir in crystalized ginger.
5

Turn off the cooker and let cool to room temperature in the slow cooker.
6

Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
7

Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
8

The chutney will keep in the refrigerator for up to 2 months.